This veal ragout soup is so thick you can stand a spoon up in it. It originates from the Nyírség, which is the northeastern part of the Great Hungarian Plain. It’s made with veal and a lot of vegetables, thickened with blonde roux and liaison (mixture of egg yolks and heavy cream). Nutmeg potato dumplings and lemon juice crown this dish by making it piquant and so superb this serious, hearty, soul-warming soup can help you keep on until spring.
You often ask me what kind of cottage cheese (or curd cheese or farmer's cheese - call it what you want) I use in the recipes. In Hungary the store-bought cottage cheese is dry and crumbly as you can see in the picture. So if a recipe calls for túró, I mean this type. If you can't obtain túró, you can try to make your own from whole milk. Click on the link below.
In Hungary metric units are in use, all the recipes on this website are based on this system, so a kitchen scale is necessary. Since I’m not familiar with cup as a measurement unit, I convert grams to cups by using an online converter. The values in brackets, therefore, are only approximate volumes, so, please, double-check them before you start cooking.
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